Abstract
Effect of Spirulina platensis on the crumb firming of wheat bread during storage
Highlights
The effect of Spirulina platensis on the crumb firmness during storage (96 h) of wheat bread was studied by measuring the deformation properties
The highest penetration, and the greatest softness of the bread crumb is found in the bread with the addition of Spirulina platensis in the amount of 4% by weight of flour
The elasticity of the bread crumb is affected by the addition of Spirulina platensis
Summary
The effect of Spirulina platensis on the crumb firmness during storage (96 h) of wheat bread was studied by measuring the deformation properties (total, plastic and elastic deformation). Bread staling is a process, that occurs during storage period. Bread staling has been extensively studied for more than a century. The first research on staling was conducted by Boussingault [1], who pointed out that staling of bread is not due to loss of moisture and that stale bread could be freshened by moderate heating. Later, using X-ray diffraction, Katz [2] showed that crystallization of amylose and amylopectin was responsible for the firming of bread over time. Despite intensive research efforts of many authors the complete molecular mechanisms for bread staling remain elusive [3]
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